The dough for kystyby in Tatar can be done in different ways. As a rule, its basis is water. However, in some cases, housewives prefer to make cakes using milk.
It should be especially noted that the dough for kystyby is never kneaded with kefir, yogurt and other acidic products. If you neglect this advice, then you will get thick, rough and dense cakes that are difficult to chew.
Kystyby dough: a recipe for a Tatar dish on water
There is nothing complicated in preparing such a base. The dough is kneading easy and simple, but it turns out tender and tasty.
So, to make dough for kystyby with potatoes, we need:
- large eggs - 2 pcs.;
- cool drinking water - 1 cup;
- medium-sized sugar - 5-6 g;
- table soda - a small pinch;
- sea salt - a few pinches;
- vegetable oil - 3 large spoons;
- snow-white flour - add as much as the base incorporates.
Kneading process
Kystyby dough mixed with water is considered not only dietary, but also very tender and soft. For its preparation use only cool liquid. It is poured into a deep bowl, and then chicken eggs are added. After thoroughly whipping the components with an ordinary fork (only not with a mixer or a blender), medium-sized sugar is poured into them alternately, a little vegetable oil, a pinch of soda, sea salt and flour are added. By the way, the last component should be added exactly as much as the base will absorb.
Thoroughly mixing the ingredients with your hands, you should get a dense, but at the same time homogeneous and tender dough. It should not stick to fingers.
In order for the base to reach the desired consistency, it is closed with a bowl or wrapped with a film and left in this form for 40-45 minutes.
How to use?
Kystyby dough prepared according to the above method should be rolled out on a large board, sprinkled with a sufficient amount of flour. A small piece is cut from the general base, and then dipped in flour. Having placed in the center of the board, it is carefully rolled out to the state of a thin and even cake with a diameter of 13 centimeters.
The remaining dough is processed exactly the same.
Frying products in a pan
To make the dough for Kystyby in Tatar turn out soft and tasty, it should be fried in a pan and carefully monitor the degree of preparation of cakes so that they do not burn. Dry and clean dishes are placed on a strong fire, and then one of the products is laid out in it.
Fry cakes should not be very long. You only need to achieve their drying and partial browning. In this case, the products should not break. The real kystyby - gentle and soft.
Cooking features
After the dough for kystyby (with the most delicious cakes obtained with potatoes!) Is fried, it must be covered with a thick towel. This will prevent the contact of flour products with air, as a result they will remain soft and very tasty. If you leave the cakes in the open form, then they will dry very quickly and in the process of filling just break.
Making the dough for kystyby
Soft, elastic dough is only the first step on the way of the hostess to success. If you want to get the most high-calorie and delicious kystyby, we suggest making cakes not based on water, but on the basis of milk. For this, a maximum-fat cow product is ideal.
So, in order to knead the dough with kystyby, you need to prepare:
- medium eggs - 3 pcs.;
- fat cow's milk - 1.5 cup;
- sea salt - a few pinches;
- butter - 4 large spoons;
- snow-white flour - add as much as the base incorporates.
Base preparation process
Making such a dough is as easy and simple as in the previous recipe. First, fresh fat milk is poured into a deep bowl, and then butter is added to it and put on medium heat. After cooking oil begins to melt, but the dairy product does not boil yet, the ingredients are removed from the stove and left in this form until warm. During this time, the butter should completely melt.
While the milk cools, in a separate bowl, beat the eggs, previously adding sea salt to them. It is advisable to carry out this procedure using a conventional plug. If you use a blender, then your cakes can be too lush.
Once the milk has cooled, beaten eggs are added to it and they are mixed well. Having obtained a homogeneous cream-colored mixture, flour is gradually poured onto it, previously sifted several times.
Thoroughly mixing the ingredients, you should get a fairly dense base that does not stick to the palms.
After the described steps, the finished dough is sent to a plastic bag and left at room temperature for half an hour. During this time, it should become softer and more pliable.
How to form cakes and fry them in a pan?
Milk dough for kystyby is processed exactly the same as water base. It is divided into pieces, rolled in flour, and then thinly rolled into a round cake. Then it is fried in a dry frying pan (until lightly browned) and tightly covered with a towel.
How to cook kystyby?
After all the cakes are fried, you can safely proceed to the formation of kysbyby. Usually, crushed potatoes are used for this.
The fried products are alternately removed from the stack, and then completely dipped in melted butter (or hot vegetable). After that, mashed potatoes are spread in a small layer on one side of the tortilla. We cover the filling with the second half of the product, and the kystyby is considered fully prepared.
You can use such a dish both in hot and in already cooled form. If you haven’t eaten all at once, you can put the leftovers in the refrigerator. Re-serve kystyby to the table, preferably after it is heated in a microwave oven. Also, cold products are fried in a pan with the addition of vegetable or butter. By the way, the latter option is preferable. Such kystyby turn out very tasty, fragrant and crispy. Serve them with sweet hot tea.